This Sweet Potato Bread Pudding is loaded with big-time flavor and decadence. There’s nothing quite like this sweet potato-forward bread pudding recipe, y’all. An easy custard base with warm spices, sweet potato essence, and pecans marries with cubed French bread. The bread pudding is finished with a rich, indulgent maple rum sauce that will make you holla! It’s the perfect dessert for the holidays and beyond!

sweet potato bread pudding with sauce on plate

We’re in the thick of the holiday season, and I’m loving every bit of it, friends! Thanksgiving was so fun and delicious for me; I hope yours was as well. December is officially here, and I’ve got a long list of bakes and treats that I’m trying to get into! Speaking of sweet things, let’s start with this new dessert, shall we? Listen, I love me some bread pudding, and I’m thrilled about this one!

sweet potato bread pudding with vanilla ice cream on plate

Sweet Potato Bread Pudding! 🧡

This sweet potato bread pudding recipe reminds me of my traditional bread pudding recipe, but with a different flavor profile. While both bread pudding recipes favor each other, this one is loaded with sweet potato goodness and a cozy blend of spices (think cinnamon, nutmeg, vanilla).

This flavorful bread pudding is covered in an epic maple rum sauce that is sooo perfectly decadent and luscious, whew. You’ll love this comforting and nostalgic dessert to serve a crowd- family gatherings, holiday table, and more!

Bread pudding is a must for nearly any kind of holiday get-together dessert. It’s a family favorite to be served up for holidays like Thanksgiving, Christmas, Kwanzaa, Easter Sunday, and other holiday-centered celebrations or festivities.

ingredients for bread pudding in bowls

What You’ll Need For This Recipe:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the sweet potato bread pudding: French bread, eggs, milk, cream, sweet potato puree, brown sugar, butter, pecans, vanilla essence, cinnamon, and nutmeg.
  • For the maple rum sauce: Butter, sweetened condensed milk, cream, brown sugar, maple extract, and rum.
ingredients for custard in bowl
sweet potato custard with pecans in bowl with whisk
cubed french bread with custard in bowl
soaked bread with custard in baking dish

How To Make This Sweet Potato Bread Pudding Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Place the cubed/torn bread into a large bowl and set aside. Then grease a baking dish with butter or cooking spray and set aside.
  • In another medium bowl, combine the remaining ingredients. Whisk the custard mixture well to thoroughly combine. Then pour the custard mixture over the bread and use a spatula or your hands to toss until combined- ensuring the bread is nicely saturated. Set the bowl aside to rest and soak.
  • Meanwhile, preheat the oven to 350°F. When the oven is preheated, empty the soaked bread into the prepared baking dish. 
  • Bake the bread pudding at 350°F for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the maple rum sauce.
ingredients for maple rum sauce in saucepan
maple rum sauce in saucepan
sweet potato bread pudding in baking dish
maple rum sauce poured over bread pudding in baking dish

Maple Rum Sauce & Finishing:

  • In a small saucepan over medium heat, combine the butter, condensed milk, cream, and brown sugar. Let the mixture cook, stirring occasionally, until melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the maple extract + rum until fully incorporated. 
  • Next, pour half of the maple rum sauce over the bread pudding. Let it sit for at least 30 minutes to cool and set.
sliced sweet potato bread pudding in baking dish

Serve Bread Pudding:

Slice the bread pudding into wedges and serve warm or at room temperature, passing the remaining maple rum sauce over bread pudding servings as desired. What to serve with your sweet potato bread pudding? 👀…For an extra bit of razzle dazzle, top the pudding with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with chopped pecans…goodness gracious 😮‍💨!

sliced sweet potato bread pudding with ice cream on plate

Tips + Tricks & More:

  • Rest the bread pudding– After pouring the rum sauce over the bread pudding, it’s tempting to wanna dive right on in. However, I recommend waiting for at least 30 minutes to let the sauce work its magic. Ideally, bread pudding is best served the next day because the sauce has a chance to fully soak into all the nooks and crannies, mmm.
  • Temperature for serving– This sweet potato bread pudding with maple rum sauce can be served warm or at room temperature. Many folks enjoy their bread pudding chilled, too.
  • To refrigerate– First, make sure the bread pudding has cooled down to room temperature. Cover the baking dish tightly with foil. It will keep stored in the refrigerator for up to 5 days. It can be eaten cold, or you can pop it in the microwave to gently heat it until warmed through.
sweet potato bread pudding slices on plates

Y’all, this Sweet Potato Bread Pudding recipe is incredibly good! It’s just so decadent and flavorful, hope you enjoy. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More cozy sweet treats:

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sweet potato bread pudding with sauce on plate

Sweet Potato Bread Pudding with Maple Rum Sauce

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Category: Desserts & Sweets
  • Method: Baking, Stovetop
  • Cuisine: Southern
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Description

This Sweet Potato Bread Pudding is loaded with big-time flavor and decadence. There’s nothing quite like this sweet potato-forward bread pudding recipe, y’all. An easy custard base with warm spices, sweet potato essence, and pecans marries with cubed French bread. The bread pudding is finished with a rich, indulgent maple rum sauce that will make you holla! It’s the perfect dessert for the holidays and beyond!

Ingredients

For the sweet potato bread pudding:

  • 1 loaf of day-old French bread (about 14 ounces)- cut into cubes
  • 4 large eggs
  • 1 ½ cups whole milk
  • 1 cup heavy whipping cream
  • 1 cup sweet potato puree
  • 1 cup packed dark brown sugar
  • ½ cup (1 stick) salted butter, melted & slightly cooled
  • ¾ cup chopped pecans
  • 1 tablespoon vanilla essence (extract or paste)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg

For the maple rum sauce:

  • ½ cup (1 stick) salted butter
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup heavy whipping cream
  • ¼ cup packed dark brown sugar
  • 1 tablespoon maple extract
  • ¼ cup rum- I use Myers’s dark rum

For serving bread pudding– optional:

  • Vanilla ice cream, whipped cream & chopped pecans, as desired.

Instructions

  1. Place the cubed/torn bread into a large bowl and set aside. Then grease a 10×10-inch (or similarly large baking vessel) baking dish with butter or cooking spray and set aside.
  2. In another medium bowl, combine the eggs, milk, heavy cream, sweet potato puree, brown sugar, melted butter, pecans, vanilla essence, cinnamon, and nutmeg. Whisk the custard mixture well to thoroughly combine. 
  3. Pour the custard mixture over the bread and use a spatula or your hands (fitted with disposable gloves, if desired) to toss until combined- ensuring the bread pieces are well saturated with the custard mixture. Set the bowl aside to rest and soak.
  4. Meanwhile, place an oven rack in the center position, and then preheat the oven to 350°F. When the oven is preheated, empty the soaked bread into the prepared baking dish. 
  5. Bake the bread pudding at 350°F for 50 minutes to 1 hour, or until the custard is set and the bread and edges are golden brown. Set the dish aside to cool while you prepare the maple rum sauce.
  6. For the maple rum sauce: In a small saucepan over medium heat, combine the butter, condensed milk, heavy cream, and brown sugar. Briefly stir the mixture to semi-combine. Let the mixture cook, stirring occasionally, until the butter has melted. Then increase the heat to medium-high and bring the sauce to a gentle boil. Once achieved, remove the sauce from heat. Then stir in the maple extract + rum until fully incorporated. 
  7. Next, evenly pour half of the maple rum sauce over the bread pudding. Let it sit for at least 30 minutes to cool and set. Pour the remaining sauce into a small ramekin or mason jar to save for serving. 
  8. Slice the bread pudding into wedges and serve warm or at room temperature, passing the remaining maple rum sauce over bread pudding servings as desired. [Note: The rum sauce may thicken as it cools. To remedy, reheat in the saucepan over low heat or in the microwave- as needed]. For an extra pop of deliciousness, top pudding with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with chopped pecans, if desired. Enjoy!

Notes

  1. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa